Rhubarb Strawberry Flaky Galette

This rhubarb strawberry galette is a flaky buttery dessert that feels special but comes together much more easily than a pie. My version uses an easy homemade all-butter crust with a jammy mix of tart rhubarb and sweet strawberries all scented with real vanilla bean. When rhubarb hits the market each spring this is always my first bake and it never disappoints.

The first time I baked this I remember the kitchen filling with the scent of vanilla and strawberries and my family could barely wait for it to cool. Now we share it every May whenever someone brings garden rhubarb.

Ingredients

• All-purpose flour: helps form the base of a tender crust opt for unbleached for the best results
• Cold butter: ensures flakiness use a good-quality European-style brand if you want maximum flavor
• Sugar: balances tanginess in the dough and fruit filling organic cane sugar adds a nice subtle touch
• Salt: enhances flavor in both crust and filling use fine sea salt
• Ice water: keeps the dough cool for the flakiest crust
• Rhubarb: brings tart freshness select firm crisp stalks with a rich red color
• Strawberries: provide sweetness and color look for berries that are fragrant and fully ripe
• Light brown sugar: adds caramel notes to the filling try using one that is moist not dried out
• Lemon juice and zest: brighten up the filling and keep the fruit lively
• Corn starch: thickens the filling so you get slices that hold together use freshly bought starch for best results
• Vanilla bean seeds: create a sweet floral backbone scrape from a fresh bean for the best aroma
• Instant oats: soak up fruit juices on the crust base so the bottom stays crisp
• Egg and milk: are for brushing the crust so it bakes shiny and golden use the freshest egg you have
• Coarse sugar for sprinkling: makes the outer crust sparkle and adds crunch turbinado or demerara work beautifully
• Vanilla ice cream for serving: is optional but highly recommended a good store-bought vanilla or a homemade one is pure luxury

Step-by-Step Instructions

Make the Crust:

In a food processor mix flour sugar and salt. Add cold butter and pulse for a full minute until you see only pea-sized pieces. Drizzle in ice water one spoonful at a time and pulse until clumps just begin to form. Tip the dough out onto a floured counter pat it into a disk do not knead and wrap well. Chill for at least an hour so the butter stays cold.

Prepare the Filling:

In a large bowl toss rhubarb and strawberries with brown sugar lemon juice lemon zest corn starch and vanilla bean seeds. Stir well until everything is coated and glossy then let sit for ten minutes to draw out some fruit juice.

Roll the Dough:

On a lightly floured surface roll the cold dough into a big even round about an eighth inch thick. Carefully lift it and lay onto a parchment-lined baking sheet.

Add Fruit and Shape Galette:

Sprinkle oats onto the center of the dough making a rough circle. Spoon the fruit mixture on top of the oats leaving a thick border all around. Gently fold the outer edges of the dough up and over the filling so you get rustic overlapping folds. Slide the whole tray into the freezer for fifteen minutes to help the crust hold its shape.

Bake the Galette:

While the galette chills heat your oven to three hundred seventy-five degrees Fahrenheit or one hundred ninety degrees Celsius. Remove the pan from the freezer brush dough edges with egg and milk mixture then sprinkle with coarse sugar. Bake for forty to forty-five minutes until the crust is deep golden and the filling is bubbling.

Serve:

Rest the galette for ten minutes after baking to let the juices thicken. Slice and serve warm or at room temp with vanilla ice cream scooped alongside.

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You Must Know

I absolutely love how a real vanilla bean makes the whole kitchen smell like a bakery. Serving this galette family style reminds me of my childhood grandma always let me help fold the crust and sneak a sprinkle of sugar on before baking.

Storage Tips

Let the galette cool to room temperature before covering it loosely with foil. Store in the fridge for up to three days. Warm slices gently in the oven to refresh the crust. To freeze wrap well in plastic and then foil it will keep for up to two months.

Ingredient Substitutions

You can swap half the strawberries for raspberries or blueberries if they are in season and fresh. If you do not have a vanilla bean use a teaspoon of good quality vanilla extract stirred into the fruit. For the crust try white spelt flour or pastry flour instead of all-purpose.

Serving Suggestions

This galette is wonderful on its own but adding a scoop of vanilla ice cream takes it to another level. Sometimes I serve it with sweetened whipped cream or a dollop of thick yogurt for a pudding-like effect. It is just as good for brunch as it is for dessert.

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Frequently Asked Questions

→ How do I achieve a flaky crust?

Use cold butter and minimal handling of the dough. Chilling the assembled galette before baking ensures maximum flakiness.

→ Can I use frozen fruit?

Yes, but thaw and drain excess moisture to prevent a soggy crust. Fresh fruit is ideal for best texture.

→ What other fruits pair well?

Try raspberries or blueberries alongside, but maintain a balance of tart and sweet for optimal flavor.

→ Why add oats under the filling?

Oats absorb extra juices released during baking, keeping the galette bottom crisp, not soggy.

→ Serving suggestions?

Serve warm, ideally with vanilla ice cream or a dollop of lightly sweetened whipped cream.